1 pound large shrimp, peeled and deveined, tails on
1/2 teaspoon kosher salt
Pinch of crushed red pepper
4 large cloves garlic, minced
1/3 cup dry sherry
2 teaspoons fresh lemon juice
1 tablespoon cold unsalted butter, diced
1/4 teaspoon smoked sweet paprika
1 tablespoon finely chopped flat-leaf parsley
Lemon wedges, optional
How to Make It
Warm a 12-inch skillet over medium-high heat. Add oil; swirl to coat. Add shrimp in a single layer. Cook, undisturbed, until lightly golden, about 90 seconds. Sprinkle with salt, crushed red pepper and garlic; turn shrimp and sauté until just cooked through, about 1 minute longer. Transfer to a platter and tent with foil to keep warm.
Add sherry to skillet; cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Stir in lemon juice and juices from shrimp. Remove skillet from heat; add butter and smoked paprika and stir until sauce is creamy. Spoon sauce over shrimp; sprinkle with parsley. Serve immediately, with lemon wedges, if desired.
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